Types of Salads Every Foody Should Know

Switching to a healthier diet may not be the easiest task if you don’t know what you’re doing. How can you eat clean when you don’t know any healthy meals? It’s time to put a stop to that.

Summer is almost here, and our bodies are nowhere close to being ready. No matter if you’re trying to lose weight or just want to implement more vegetables in your diet, knowing the most common salad types will be helpful.

And that’s where we come in. We’ve gathered the types of salads you must know about before your next trip to the restaurant. And, learning how to make the best salads won’t hurt either.

So, wait no more and check out our blog. We’ll share multiple recipes with common salad ingredients and talk about the secrets of each veggie mixture.

1. Classic Tossed Salad

A tossed salad is probably what you have in mind when you think of a salad dish from a restaurant. And, you’re most likely not wrong. Most of the salad types you can find are tossed. 

We’ve prepared a recipe for a classic tossed salad that you can make at home.


  • One head of romaine lettuce
  • One head red leaf lettuce
  • One package of feta cheese crumbles
  • One red onion
  • Six fresh mushrooms
  • 1/4 cup grated Romano cheese
  • 1 cup almonds
  • 2 tbsp sesame seeds
  • One can black olives
  • 1 cup cherry tomatoes
  • Italian dressing


Our tossed salad recipe isn’t that difficult. Chances are, if you know how to toss, you won’t have any issues with making this dish!

Step 1

Place a large skillet on the stove set on medium heat. Add the almonds to the heat, and cook while stirring. Add sesame seeds and cook for another minute once the almonds start turning to a light brown color.

Step 2

Add the remaining ingredients into a large bowl. Toss everything with Italian dressing and serve!

We told you this wouldn’t be difficult.

2. Caesar Salad

Out of all the salad types out there, Caesar is most likely the most famous one. Though many people don’t know this, an Italian restaurateur Caesar Cardini invented the dish in the 1920s.

Check out the ingredients list and our instructions for making one of the most common salads on restaurant menus.


  • Six cloves garlic
  • One head of romaine lettuce
  • Five anchovies
  • 3/4 cup mayo
  • 1 tsp Worcestershire sauce
  • 6 tbsp Parmesan (grated)
  • 1 tsp Dijon mustard
  • 1 tbsp Lemon juice
  • 4 cups old bread in cubes
  • 1/4 cup olive oil
  • Ground pepper
  • Salt


Like most types of salads, the process isn’t that hard to follow. There are three straightforward steps in making this dish. Read them carefully, and make your first Ceasar in no time.

Step 1

Start by mincing three cloves of garlic. Add them to a small bowl, with anchovies, mayo, mustard, Worcestershire sauce, two tablespoons of Parmesan, and lemon juice. Leave the mixture in a fridge until the next time you need it.

Step 2

Get a large skillet and heat some oil. Add the rest of the garlic to the skillet. 

You can cut the cloves into quarters and fry them in larger pieces this time. Cook the garlic until the pieces turn brown. Then, take them out, and add the bread cubes instead.

Make sure to turn the cubes repeatedly until they get a light brown color. Once they do, take them out of the oil and season them according to taste.

Step 3

Get a large bowl of romaine lettuce cut into bite-sized pieces. Toss it with dressing, the rest of the Parmesan, and the prepared bread cubes.

And, voila! You just made one of the best salads possible. It’s easier than people believe.

3. Cobb Salad

Cobb is one of those salad types that isn’t fit to be a side dish. It has enough protein to be the main course, so most people have it that way.

And, on top of the protein, Cobb Salad’s got bacon on the components list! You must admit, bacon is not one of the most common salad ingredients.

Check out the rest of the list and how to make these types of salads.


  • One head of iceberg lettuce
  • 3 cups cooked chicken meat
  • Three eggs
  • Six slices of bacon
  • One avocado
  • 3/4 cup blue cheese crumbles
  • Two tomatoes
  • Three green onions
  • Ranch dressing


From cooking the eggs to frying the bacon and cutting the veggies, there are a few sections to making this salad. 

Go at them one by one, and the salad will be on your plate in no time.

Step 1

Place the eggs inside a saucepan with water. Then, bring the water to a boil. Take the pan off the stove and keep the eggs in the water for the next 10 to 15 minutes.

Then, cool, peel, and chop the eggs.

Step 2

Frying the bacon is the next step. Place the strips in a deep skillet and fry evenly on both sides. Once you reach the wanted level of crispiness, take the strips out of the oil and chop them into small pieces.

Step 3

Shred the head of lettuce you have prepared and divide it into bowls.

Step 4

Place the chicken, eggs, bacon, blue chees, green onions, and avocado on the lettuce. Divide the ingredients into rows, so the dish is attractive visually.

Step 5

Drizzle with ranch, or whichever dressing you prefer.

4. Greek Salad

Greek salad is known for having many common salad ingredients and a very straightforward process of making.

In fact, it’s so simple you can even make it without lettuce. In that case, it would be called a “horiatiki.” 

We prefer the recipe below, as it has everything needed for a mid-day refreshment.

Check out how to make it in minutes.


  • One head of romaine lettuce
  • One green bell pepper
  • One red bell pepper
  • One red onion
  • One cucumber
  • Two large tomatoes
  • One can of black olives
  • 1 cup feta cheese crumbles
  • 1 tsp oregano
  • One lemon
  • 6 tbsp olive oil
  • Ground pepper


There are only two steps to making this salad. Not only is Greek one of the best salads you can make, but it can be fully prepared in a few minutes, too.

Step 1

Combine the lettuce and the rest of the veggies in a large bowl. Also, add the cheese and the olives.

Step 2

It’s time to make the dressing. Whisk the oil, lemon juice, oregano, and pepper and pour over the salad. Toss everything, and it will be ready to serve.

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